Spiced Cookies and Cream Ice Cream Bombs
WELL, now, what can I say? This is the most delicious little festive dessert you can think of to be honest. We really love them, and I am pretty sure you will as well. If you’re in luck, the kids may just find them a little too grown up in flavour … but I doubt it. You‘ll have to come up with another way to keep them all to yourself.
Merry Speculoos! (Or Biscoff, or whatever you call it in your part of the world!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1-2 Drops Cinnamon Bark Oil or 1/2 tsp ground cinnamon BUY
- 50 Grams Speculoos or Biscoff Spread Recipe
- 400 Grams tin condensed milk
- 600 Grams cream
- 20 Grams Spiced cookies (left over from Speculoos Spread recipe)
Place cinnamon, Speculoos Spread and condensed milk into the Thermomix bowl and blend 6 sec/speed 6. Remove from bowl and set aside.
Place cream into the Thermomix bowl and whip 10-20 sec/Butterfly/speed 4 or until soft peaks form. Add condensed milk mixture back into bowl and blend 6 sec/speed 6.
Add cookies and blend 3 sec/speed 5.
Pour into moulds or container of choice and freeze several hours or overnight.
Place in fridge 10 minutes prior to unmoulding.
Garnish with extra Spiced cookies and/or holly sprigs.
This is just one of our Insider recipes. Join us today and start cooking!